French Toast Cupcakes
Indulge in the cozy flavors of French Toast transformed into delightful handheld treats with these irresistibly soft French Toast Cupcakes. Infused with warm cinnamon and a hint of maple syrup, these cupcakes perfectly capture the nostalgic essence of a classic breakfast favorite. Topped with a luscious cream cheese frosting and a sprinkle of ground cinnamon, each bite is a dreamy balance of sweetness and spice. Ideal for brunch gatherings, holiday mornings, or anytime you want to bring a touch of breakfast charm to dessert, these easy-to-make cupcakes are ready in under 40 minutes. Elevate your dessert game and enjoy the best of breakfast and dessert in one delicious creation!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Whole milk
- 2 tablespoons Maple syrup
- 8 ounces Cream cheese, softened
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.25 teaspoon Additional ground cinnamon (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract and maple syrup.
Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling them about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the softened cream cheese in a large bowl until smooth. Gradually add the powdered sugar and beat until fluffy.
Mix in the heavy cream and additional maple syrup to taste, if desired.
Once the cupcakes are fully cooled, frost them generously with the cream cheese frosting.
Dust the tops of the frosted cupcakes with a light sprinkle of ground cinnamon for garnish, and optionally drizzle with more maple syrup.
Nutrition Facts
Calories |
4444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.1 g | 258% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 629.6 g | 229% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 474.8 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 561 mg | 43% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 861 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
